Recipe
Instant Pot Coconut Rice Recipe
Published: April 23, 2024
Discover a delicious Instant Pot coconut rice recipe that's perfect for any meal. Try this easy and flavorful recipe today!
This coconut rice recipe is my go-to comfort food. It's creamy, fragrant, and so easy to whip up in my instant pot. Perfectly fluffy rice with a tropical twist, yum!
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Picture this, folks - you've had a long day, you're hungry, and you're craving something comforting, yet simple. That's where my Instant Pot Coconut Rice comes into play. It's like a warm, satisfying hug in a bowl, and it's a breeze to make. One bite and you'll be transported to a tropical island, tasting the rich, smooth coconut melting in your mouth. It's time to roll up your sleeves and embark on this culinary journey with me. Let's make some magic in the kitchen.
Ingredients for Coconut Rice in the Instant Pot
- Jasmine rice: A fragrant and slightly sticky rice that absorbs flavors well, providing a perfect base for the coconut milk.
- Coconut milk: Adds a rich, creamy texture and a subtle tropical flavor that infuses the rice with a delightful taste.
- Coconut oil: Enhances the coconut flavor in the dish and adds a hint of nuttiness, contributing to the overall richness.
Coconut milk in this instant pot coconut rice recipe adds a rich flavor and creaminess, making it a perfect pairing for spicy dishes to balance out the heat.
Read more: Instant Pot Chicken and Rice Soup Recipe
Essential Tools for Making This Coconut Rice Recipe
- Instant Pot: Speeds up cooking time and ensures perfectly cooked rice with minimal effort.
- Measuring cup: Ensures accurate proportions of rice, coconut milk, and water for the ideal texture and flavor.
Common Questions About Making Coconut Rice in the Instant Pot
Serves: 4 people
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Ingredients:
- 1 cup of jasmine rice
- 1 cup of coconut milk
- 1 cup of water
- 1 tablespoon of coconut oil
- Salt to taste
- Optional: shredded coconut for garnish
Instructions:
- Rinse the jasmine rice until the water runs clear.
- In the Instant Pot, combine the rinsed rice, coconut milk, water, coconut oil, and salt.
- Close the lid, set the valve to sealing, and cook on high pressure for 4 minutes.
- Allow for a natural pressure release for 5 minutes, then do a quick release.
- Fluff the rice with a fork and let it sit for a few minutes before serving.
- Garnish with shredded coconut if desired.
Read more: Instant Pot Coconut Chicken Curry Recipe
Nutritional value:
Per Serving in Calories: 250 kcal | Carbohydrates: 45 g | Protein: 3 g | Total Fat: 7 g | Saturated Fat: 6 g | Trans Fat: 0 g | Monounsaturated Fat: 1 g | Polyunsaturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 150 mg | Dietary Fiber: 1 g | Sugar: 1 g | Calcium: 20 mg | Potassium: 100 mg | Iron: 1 mg | Vitamin A: 0 µg | Vitamin C: 0 mg
Can You Make Coconut Rice Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the coconut rice as directed in the recipe.
- Allow the rice to cool completely.
- Transfer the rice to an airtight container and store in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the coconut rice as directed in the recipe.
- Allow the rice to cool completely.
- Place the rice in a freezer-safe container or bag.
- Label the container with the date.
- Freeze for up to 1 month.
- To reheat, thaw in the refrigerator overnight and then steam or microwave until heated through.
